Queso Fundido with Chorizo

Olive oil
5 ounces pork chorizo, casing removed
1/4 cup minced red onion (about 1/4 onion)
2 serrano peppers, minced (if you're adverse to spice, scale it down to 1 pepper)
1 garlic clove, minced
8 ounces Monterey Jack, shredded
2 tablespoons whole milk

1/2 avocado, sliced
1 handful cilantro, roughly chopped

1. In a small pan, heat 3 tablespoons of olive oil over medium-heat. Add the chorizo and cook for 2-3 minutes. Pour the chorizo through a strainer, reserving the chorizo oil. Set both aside. 

2. In a separate small pan, add the 1 teaspoon of olive oil and minced onion; cook for 2-3 minutes, until onions are barely translucent. Add the serrano pepper and garlic clove and cook until fragrant, 1-2 minutes. Pour in the milk and cheese, continuously stirring until cheese is melty, about 2 minutes. Transfer the cheese mixture to a serving bowl and top with the crumbled chorizo, few teaspoons of chorizo oil (if you like), avocado and cilantro. 

3. Serve and eat immediately with tortilla chips.